Dole Pineapple Upside-Down Cake
This is the original Dole-brand recipe for pineapple upside-down cake.
Source and licence
"Dole Pineapple Upside-Down Cake" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Dole_Pineapple_Upside-Down_Cake, revision 4523349), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Dole_Pineapple_Upside-Down_Cake&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4523349
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 large can (~397 g / 14 oz) crushed or sliced pineapple
- 2 cups (275 g / 9.7 oz) flour, sifted
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup (160 g / 5.6 oz) butter or butter substitute
- 1 cup (225 g / 7.9 oz) white granulated sugar
- 2 eggs, separated
- ½ cup (125 ml / 4.2 fl oz) milk
- 1 teaspoon vanilla extract
- 1 cup (180 g / 6.3 oz) brown sugar
- Maraschino cherries, to garnish
Method
- Drain the juice from the can of pineapple.
- Sift flour into a mixing bowl. Sift again with baking powder and salt.
- Cream ½ cup (125 g / 4.4 oz) butter in another bowl, then gradually add sugar; cream well.
- Beat the yolks and whites of eggs separately. Add the yolks to creamed mixture and mix well, then add flour and milk alternately, mixing well.
- Fold in the egg whites and vanilla.
- Melt the rest of butter in large frying pan.
- Spread the brown sugar over the pan.
- Add pineapple. If sliced is used, place slices closely together on the sugar; if crushed, simply pour in the well-drained fruit.
- Pour cake batter over fruit.
- Bake 45 minutes at .
- Turn upside-down on serving dish and garnish with maraschino cherries.